Mexican Street Corn

Mexican Street Corn (Elote) is grilled corn on the cob smothered with a creamy spread and then sprinkled with a Mexican spiced cheese topping.

It’s Memorial Day weekend and I’m in denial. Does it seem like it came quickly this year? Down here, kids are now out of school for the summer. I never remember being out of school before Memorial Day. Pretty sure we even went well into June.

That must be because it’s Mississippi. It’s hot here, so they let the kids out early and bring them back early August, too. I guess that’s okay. When do your kids end school for the summer?

I’m guessing everyone is looking for grilling recipes this weekend. I have a few favorite ideas already on the blog, but we can always add new ones to the list, right? This Mexican Street Corn is the best. I first had it a little over a year ago at one of our favorite local restaurants. We now make it at home on our grill, because it’s super easy and amazingly flavorful.

Whenever we turn on the grill, Ben asks if we can make this Mexican Street Corn. Does that tell you anything? 😉

How to make Mexican Street Corn on the Cob

It is so easy to make this Mexican Street Corn on the cob at home. Just a quick mixture of mayonnaise, sour cream and a few spices does the trick! Traditionally it’s grilled first then smothered with the cream. Sprinkle with Cotija cheese, or Parmesan if you can’t find Cotija. Queso fresco can work here as well.

What to serve with Mexican Street Corn (Elote)?

What are you up to this Memorial Day weekend? We have no plans until Monday, when we leave for North Carolina for about 1 1/2 weeks. We are spending a few days at Wrightsville Beach and then another few days in Winston-Salem. I want to check out the restaurants, bakeries, etc while there, so please let me know if you have any recommendations!

I was at a huge flea market in Denver Colorado, and I had this for first time ever,, I tried all the toppings, even mayonnaise. it was sooooooooooooo good. I was with a Mexican friend, he and his girlfriend a friend of mine, told me it was a must try, I could have ate more then one that is for sure. very odd combinations but awesome.

There is no punctuation needed when only writing a phrase which is part of a sentence, do you understand cupcake? Make sure you can write a proper sentence when using criticism. Why does anyone find the need to be so judgemental? Just read the posted opinions

The person who criticised and wrote could have eaten is criticizing you for being judgemental.
Wow. That is like the pot calling the kettle black. Why was it necessary to be the grammar police in the first place. I just don’t get people who feel they have to correct a person they don’t even know. And manners I say.
Thankful that the recipes are amazing

My son-in-law’s father is from Mexico, and we have visited a number of times. This corn really is sold on the street, but usually with a sharpened dowel shoved into the end so you can eat it on the stick. It is addictive! By the way, I think you mean COJITO cheese (pronounce co-HEE-toe). If you can get Mexican crema, use that instead of sour cream.

Hi Pat,
Yes, very addictive! You can see, also, that I use wooden skewers shoved into them to eat on a stick…but sometimes forget to soak them first so they don’t just burn off. haha! Also, the cheese is actually correct as I listed “Cotija”. From what I searched, Cojito is a cocktail drink? 🙂

We had something similar when we were in Mexico, but it was in a clear cup not still on the cob. I LOVED it, very yummy street food! That was many years ago though, maybe they have gotten lazy like the Americans and just leave it on the cob now? who knows, lol

They sell this here in Texas at flea markets and sometimes out of the little push carts at the park that also have ice cream and snacks. I’ve had it in a cup, too. Tastes the same, little bit easier and less messy to eat. Corn roasted and cut off the cob, garlic salt, mayo and some time of Mexican cheese, chili powder (I like just a little for the flavor, but not too much heat), and a squeeze of lime juice. Mix it altogether In the cup and enjoy. They also usually have Parmesan cheese to sprinkle on/in it at the flea markets. Gives it a grittier texture and adds to the taste. Never tried cilantro, but I think I will because I love it so much.

Hi Jason,
This recipe post was from last year, and we have since been in Winston-Salem visiting family a couple of times. I’ve done a post on a few favorite places we found to eat, but always up for more suggestions as we travel there often. We love any type of food, especially locally owned restaurants! 🙂

This looks really super good and I’m sure it’s delicious!!! Problem? Have both upper & lower dentures.. result … I can no longer bite into things, like corn on cob or ribs, etc. I f I still grill the cobs cut the kernels off when done how do you suggest I handle the remaining ingredients??? Thanks

Hi Pat, I would just mix it up into a corn salad with the remaining ingredients. So, combine the rest of the ingredients in a separate bowl from the corn kernels into a sort of dressing, then pour in the kernels and toss to coat. I’m curious how it turns out for you so please come back and let us know! 🙂

Hi Slaf, Thank you for taking the time to comment. I’m sorry you are bothered by my photos. I’m a visual person and personally love a lot of photos, so will continue to post as I like on my own site. I will hope next time you’ll have something kind to say.

I agree. People who can’t say something nice should not say anything at all. I love all the pictures and look forward to trying this the next time I cook out on the grill. By the way, your pictures are well done and makes my mouth water just looking at them.

Thanks for the recipe! I was searching Pinterest for a recipe for Mexican Street Corn and yours was the first to come up. It’s funny, because there’s a restaurant near my house that has this corn (the reason for my recipe search) and we’re a few miles from Wrightsville Beach… just where you mentioned going in your post! If you ever head back to Wrightsville Beach, check out Las Olas restaurant and try their corn!

The recipe sounds great and love the photos! Looks yummy and I plan on trying tonight. It’s too bad some persons are so unhappy that they cannot appreciate something without criticism. Thank you for sharing the recipe.

Hello! I realize this is an older post, but I had some questions. If any one knows, your help will be greatly appreciated. Thank you!
Questions: There are TWO types of Mexican Crema. 1) sour cream 2) table cream Which to use? We also have a Mexican mayonesa, which is mayonnaise with lime. Second question. Someone mentioned using queso fresco if cotija couldn’t be found. The one I found is in a package like fresh mozzarella. Not like “spaghetti” dried, crumbly parmesan. Which is the correct one?

I think the sour cream type of Mexican Crema would be best and Queso Fresco is a good substitute if you can’t find Cotija.(they’re for sale next to each other at my Walmart) It is packaged like mozzarella but is crumbly once you break it up with a fork. It isn’t as salty as Cotija. I bet the Mexican mayo would be good but might need a bit more lime juice for this recipe. I just made this as instructed but as a corn salad instead of on the cob. The only change I made was adding lime zest, it was delicious!

This looks absolutely amazing! I cook my corn on the cob on the grill and season cream cheese then smear on it. It is simple yet adds so much more to corn on the cob. I’ll definitely have to try this recipe as well.